10.30.2010

pumpkin cookies!

halloween's my middle name. no, really. my last name may or may not be cookie. i ask you, what better treat is there to savor on all hallow's eve then a ridiculousy soft, perfectly spiced pumpkin cookie dotted with gooey dark chocolate? can you really think of something better? i thought not. eat them warm, or cold (i've even ate them semi-frozen... side note, these freeze really well). i especially enjoy them for breakfast, but that's just me, i mean i told you my name was cookie. also these are even kinda good for you. promise! no tricks here, just treats ;)

- In separate large bowl, beat eggs and sugar on medium speed until smooth and light colored, about one minute. Mix in oil, pumpkin, and vanilla at low speed and blend well. Be sure to scrape bottom/sides of bowl to ensure spices are well mixed.

- Add in flour mixture a bit at a time, until evenly incorporated. Mix in chocolate chips/raisins by hand.

- Scoop up 1/4 c. size amounts of dough and place about 2.5 inches apart on parchment lined baking sheet (these cookies cook up big, and they will spread).

- Bake about 16 minutes, or until tops of cookies feel firm and center is dry when tested. Allow to cool on sheet (or transfer paper to counter) 5 minutes, then remove with spatula to cool on rack.

- Cookies will keep covered at room temp up to 4 days. They also freeze well in an airtight freezer bag- allow to thaw, or nuke them for a few seconds, and they come back to life!